Bísaro pork cheeks are one of the most prized cuts in slow-cooked dishes. Rich in collagen, they become extraordinarily tender and gelatinous after slow cooking, absorbing all the flavours of the sauce.
From pigs raised freely in the fields and fed on chestnuts, they are distinguished by their deep flavour and unique texture that only the Bísaro breed offers.
Recipe suggestion
Braise the Bísaro pork cheeks in red wine with onion, carrot, and bay leaf, over low heat, until the meat falls apart with a fork.
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Native Bisaro BreedWe raise our pigs free-range, in the heart of Trás-os-Montes.
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Chestnut-fedNatural feeding supplemented with chestnuts, which gives the meat a unique flavour.
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Certified PGI VinhaisSmoked sausages produced using ancestral methods, with independent control and European certification.
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Refrigerated ShippingFrom Gimonde's smokehouse to your door, with freshness guaranteed throughout the journey.
